Shredded Pork with Mustard Tuber-[traditional Mustard Tuber] Reduce Salt and Taste Fresh

Name: Shredded Pork with Mustard Tuber-[traditional Mustard Tuber] Reduce Salt and Taste Fresh
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Mustard; Some Pork shreds; Some Raw chili; Some Cooking oil; Some sesame oil; Some Rice wine; Some Soy sauce; Some salt; Some black pepper powder

by CoCoLc

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Shredded pork with mustard tuber——【Traditional mustard tuber】Reduce salt and taste the traditional tuber mustard tuber, which is gradually uninteresting. They are all ready-made in the supermarket. In fact, pickle mustard for a little time to process, it is also a salt-reduced, delicious home-made dish.
I don't like to eat salty dishes very much, especially the traditional pickles are salty enough. I used to forget about it, sometimes I want to eat it and feel too salty. After an accident (I have forgotten it), I still wanted to eat it and tried this method several times. I think this method of reducing salt is also very good. It is a standing dish that can be used when you are hungry and put it in the refrigerator. Soup noodles, dried noodles, mixed with white rice, sandwiched in steamed buns, buns, and eaten with bread...too much. Adults and children in the family can open the refrigerator at any time to warm it up or just eat it like this is also very convenient. Therefore, I made this traditional home-made dish "Shredded Pork with Pickled Mustard". "

Ingredients

Some Mustard
Some Pork Shreds
Some Raw Chili
Some Cooking Oil
Some Sesame Oil
Some Rice Wine
Some Soy Sauce
Some Salt
Some Black Pepper Powder

Shredded Pork with Mustard Tuber-[traditional Mustard Tuber] Reduce Salt and Taste Fresh

1. Mustard

Shredded Pork with Mustard Tuber-[traditional Mustard Tuber] Reduce Salt and Taste Fresh recipe

2. Wash the mustard greens and cut them into shreds. Place them in a container with water. When adding water for the first soaking, replace them with water two or three times. Change the water for 30 minutes to reduce salt.

3. Drain the water.

4. Raw chili

5. Marinated pork shreds: salt, black pepper, soy sauce, and rice wine are added in sequence and stirred. Sprinkle in starch and stir evenly. Put it in the refrigerator for 20 to 30 minutes to taste.

6. Raise the pan.

7. Pour the shredded pork into the pot and stir fry over medium heat.

8. Stir-fry pork shreds until the surface is cooked, add raw chili (raw chili is not spicy enough, just add more by yourself).

9. Then add mustard greens and stir fry a little.

10. Drizzle with soy sauce and continue to stir fry with sesame oil.

11. Stir-fry until fully cooked, tasty, and evenly colored (if you don't feel the taste is not enough, just add more soy sauce to seasoning).

12. Just load it into the disk.

Tips:
Afterwords:

1: If time permits, after taking the time to remove the salt in the mustard the night before, drain it or put it in a container (bowl) and soak it in the refrigerator. You can cook the next day. (The mustard processed here has almost no salty taste)

2: After frying, let it cool, cover it with plastic wrap or put it in a fresh-keeping box, and then put it in the refrigerator. It is best to use serving chopsticks when you take it out and use it, which can keep it fresh and delicious, and it will last longer and not be perishable (of course, it is better to eat it quickly).